absentlyabbie:

absentlyabbie:

absentlyabbie:

absentlyabbie:

i made a roast tonight for the first time and it actually turned out really good

at 35 i’m finally a real adult y'all

seriously this might be the perfect adhd/disabled cook’s Nice Meal

you just

you just slap a slab of meat in a pan. peel potatoes and put em whole or halved in a circle around the meatslab with some baby carrots. sprinkle some stuff. dump a couple cans of cream of mushroom all over it. cover with tin foil. oven at 325

AND THEN YOU LEAVE IT

FOR HOURS

it smells really really good for a while before it’s ready so you can’t even completely forget about it and fuck up the timing

i even took a nap

[image id: @princesssarcastia replied to the post saying “would LOVE to see the directions for this, it sounds great”]

:D it IS and if you ever try it out, let me know how it goes!

stuff:

• 1 chuck roast (size only matters for how hot your oven/how many hours it’s in there/what your budget can handle)
• russet potatoes (however many fit in your roast pan/large baking dish; we used half a bag)
• seasoning salt (i used Lawry’s) and meat tenderizer (brand is whatever)
• 1 packet of onion soup mix (lipton’s or off brand is fine, i used off brand); it normally comes in a box of two of em and you use one packet
• 1-2 cans of cream of mushroom soup (1 might do but buy 2 just in case)

how do:

• preheat your oven to 325 (if you have an especially enormous meatslab or need to shorten cooking time a bit, 345, but not hotter)
• slap your chuck roast slab in the center of your roast pan/large baking dish
• season the top liberally with meat tenderizer and seasoning salt. you do not have to stab or beat it with a hammer
• peel and rinse your potatoes (full disclosure; we don’t currently own an acutal potato peeler and my hand steadiness ain’t shit, so i tapped @odairiver for the peeling)
• you want your potatoes roughly the same size, so some might need to be cut in half. stick em in a ring around your meat slab
• add baby carrots, as many as your heart (or enjoyment of carrots) recommends
• sprinkle over all of this the packet of onion soup mix
• open 1 can of cream of mushroom soup and dump it out on top. spread it around thoroughly with a spatula/knife/spoon/whatever, and if your meat/potatoes/etc aren’t sufficiently covered, open can 2. extra gravy is never bad
• cover your pan/dish with tin foil, tucking around the edges
• place your dish on a rack placed mid to high in your oven
• leave it for 3-4 hours (on average; we left this one in around 5 for fall apart tenderness)

@odairiver educated me on how to know it’s done (it will smell amazing for at least 1 hour before it’s ready, brace yourself and snack lightly if needed):

you can take the dish out of the oven, stab a potato to make sure it’s cooked through, and then stab the meat. if it goes in with little/no resistance into the meat and pulling slightly to the side starts separating a chunk from the rest, it’s ready

FEAST

edit: @silvain-shadows made a good point in another reblog that you can use red potatoes instead of russet. red potatoes don’t need peeling, which is a huge bonus if you don’t have a roommate who will peel taters for you.

i have not tried doing this (obviously, tonight being my first roast), but my only concern at all would be that they’d overcook to being too soft in the oven that long, since red potatoes cook faster and more easily than russet. still, i’m sure they’d be plenty tasty

some updates!

since I have made several more roasts since the original roastpost, i wish to share and report some more stuff i’ve learned through experimentation:

• two cans cream of mushroom, not one. one simply does not give you enough gravy and the gravy is key to making sure your roast comes out fallapart tender
• if you’re cool with a minor extra step, get a small mixing bowl, dump your cream of mushroom cans in it, add your onion soup mix, and stir together until smooth and even in color. just makes sure your gravy is more fully constituted, whereas skipping this does mean you may have unmixed pockets in your finished roast. not a tragedy if you just don’t feel like doing this
• the red potatoes do work just as well as the russet. i like the russet better overall personally, but the red potatoes are very good in it also and do indeed require less prep
• 3-5 hours is a delicate time range and you need to stab-check your roast at least at the 3 hour mark. if it’s not done then, check it again at hour 4; left one in 5 hours on blind faith one time and it overcooked more than pleased me
• did tonight’s Big Food Day meal as a roast and actually cooked it at 350. was perfectly and completely done at exactly 3 hours and extremely delicious. we did just move, so remember ovens are unique and stroppy snowflakes and learn how yours behaves

as always, check the post’s notes in comments and tags where people have left their own tips and favorite recipes for roasts, slow-cooked meats, and straightforward adhd-friendly meals! great resource tbh and one of my favorite things about how this post has gotten around

go forth and roast, my darlings, enjoy the experimentation and learning process, and i hope you all have wonderful food <3

kathaflatta:

starridge:

chingaderita:

starridge:

every time i see those posts like ‘what food from a show did YOU always wanna try’ i go lol none? but i just remembered im a liar

i always wanted the fucking soup brock made in the pokemon anime

Hello OP, i don’t have anyway to prove this is the same recipe they make in the shows but i make this to calm my inner kid from wanting the fictional soup:

• 300gr bacon, beef or chicken. A meat of your choice. These go specially well. I prefer chicken tights. Diced
• 1 medium onion, diced.
• Garlic minced (i used 2-4 pieces depending on size)
• 300gr carrot, cleaned, peeled and diced.
• 3 sticks of celery, washed and diced.
• 800gr potato. Washed, peeled diced in quarters.
• 1 head of broccoli.
• 8 cups of stock of your preference. I recommend using the bones of the beef or chicken, but veggies stock works too for a vegetarian or vegan version.
• 3 tablespoons all purpose flour.
• 1 cup whole milk. (Almond or rice milk work fine for a vegan option)
• ½ cup heavy cream. (Skip it for a vegan option)
• Salt and black pepper to taste.
• ½ teaspoon paprika, use the spicy one to get the warmth up a notch in winter.
• 1 tablespoon fresh chopped coriander. Optional.
• 1 cup diced gouda or manchego cheese. Optional but really ties all together.

Make sure you have all your ingredients ready and at hand for this one to make sure it comes out nice and tasty!!!

1. In a pot put water and the bones to prepare your stock (chicken, beef, veggie) You can use premade or bouillon cubes, just make sure its 8 cups worth of broth. In a different pot boil the potatoes until soft.
2. In a big pot put some butter or olive oil to fry the onion, when it turns a little transparent add the garlic, move constantly.
3. Add the celery and diced carrots, moving constantly.
4. The carrot will get a little brighter in color, add the diced meat. Salt and pepper to your taste.
5. Meanwhile, blend the potatoes with enough stock so your blender wont have trouble blending. If you have a food processor, it’ll be easier.
6. Ad the remaining stock to you big pot with the veggies and meat, add the broccoli chopped in bite size pieces. Add the paprika and taste for salt and pepper. Let over a medium fire for 10 min.
7. Separate 3 tbsp of the stock to mix with the flour, set aside. This will be a thickening agent.
8. Pour the potato mix on the big pot, move to integrate and taste for salt and pepper.
9. Add the milk and heavy cream. Move with a laddle. Have a final taste and let over low fire for 5 min.
10. Serve hot and decorate with a pinch of coriander and some cubes of cheese.
11. ENJOY!

Notes:

I personally prefer to use chicken, love how it goes with potatoes and veggies. Also the tight is very tender and flavorful. With beef you have to be careful not to overcook it or it’ll get gummy and hard to bite, so make adjustments.

VEGAN: could also skip the meat, cheese and heavy cream for a vegan option.

I make it for my younger sister and she loves it. Instead of meat i add some diced, toasted nuts when served. Cashew, pecan and pistachios work nicely.

You’ll have to use 5 tbsp of flour to thicken up the broth a tid bit more without the heavy cream but you can still use a vegan milk.

You can totally skip the coriander, but it adds another dept of flavor.

Do try it with the cheese tho, i promise it’s GODLY. Gouda and manchego are my fave, the melt nicely and have a strong after taste, but i guess any cheese that melts could work.

Finally, if you are like me and like spicy food you can add chopped chili. Serrano and arbol chiles are my go to’s, freshly chopped sprinkled just after serving my bowl.

Hope y'all give it a try and if you have any doubts do ask!

Provecho!

this is literally the best addition i’ve ever gotten to any of my posts thank you so much

Hey I tried this recipe out and I can confirm that it tastes heavenly!!

spaceshipsandpurpledrank:

jeggby:

christianstepmoms:

zoethebitch:

Here’s what’s gonna happen. You’re gonna take 4 russet potatoes. You’re gonna peel them and dice them. You’re gonna set them in a bowl of cold water so they don’t oxidize. Then you’re gonna cook a half pound of bacon until crispy and set it aside. You’re gonna melt 4 tablespoons of butter in a dutch oven. No more, no less. Add some diced onion and garlic to that. Saute it for a couple minutes. Then you’re gonna add 4 tablespoons of flour and make a roux. You’re gonna add 3 cups of milk to the roux. Slowly. Don’t get in a hurry. Then add 3 cups of chicken stock. Add plenty of salt and pepper. Bring it to a boil. Add your potatoes in. Let that simmer for 20 minutes. Then you’re gonna add some sour cream, the chopped up bacon from earlier, and some grated cheddar. You’re gonna stir that together for 5 minutes. And then garnish it with a little green onion and shredded cheddar. You got it?

Thanks Mike.

dduane:

rae-napier:

petermorwood:

unbossed:

boonbucks-city-beach:

crows-cats-and-cackles:

grossrabbit:

grossrabbit:

fucked up how cooking and baking from scratch is viewed as a luxury…..like baking a loaf of bread or whatever is seen as something that only people with money/time can do. I’m not sure why capitalism decided to sell us the idea that we can’t make our own damn food bc it’s a special expensive thing that’s exclusive to wealthy retirees but it’s stupid as hell and it makes me angry

bread takes like max 4 ingredients counting water and sure it takes a couple hours but 80% of that is just waiting around while it does the thing and you can do other things while it’s rising/baking plus im not gonna say baking cured my depression bc it didn’t but man is it hard to feel down when you’re eating slices of fresh bread you just made yourself. feels like everything’s gonna be a little more ok than you thought. it’s good.

bread is amazing and it’s also been sold to us as something really hard to make? Every time I tell someone I made a loaf of bread I get reactions like “you made it yourself???” and “do you have a bread machine then?”
I haven’t touched a bread machine in probably 10 years.
You CAN make your own bread, folks, and it’s actually pretty cheap to do so. I believe the most expensive thing I needed for it was the jar of yeast. It was about $6 at the grocery store and lasted me MONTHS (just keep it in the fridge.) The packets are even cheaper.
destroy capitalism. bake your own bread.

You can also make your own yeast by making a sourdough starter, so that cuts cost even more.

But you have to feed the starter daily/weekly and that means it grows quickly, but there are tons of recipes online for what to do with your excess starter. Cookies, pretzels, crackers, pancakes, waffles, you name it!!

Here’s a link to The Home Baking Association’s site. It has recipes and tips.

Make it even easier - “No-Knead Bread”. All YOU do is mix the ingredients together and wait until it’s time to heat the oven. The yeast does all the rest.

Here’s @dduane​’s first take on it and the finished product. We’ve made even more photogenic batches since.

Kneading is easy as well; either let your machine do it, or if you don’t want to or don’t have one, get hands-on. It’s like mixing two colours of Plasticine to make a third. Flatten, stretch, fold, half-turn, repeat - it takes about 10 minutes - until the gloopy conglomeration of flour, yeast, salt and water that clings to your hands at the beginning, becomes a compact ball that doesn’t stick to things and feels silky-smooth.

Here’s what before and after look like.

My Mum used to say that if you were feeling out of sorts with someone, it was good to make bread because you could transfer your annoyance into kneading the dough REALLY WELL, and both you and the bread would be better for it.

Then you put it into a bowl, cover it with cling-film and let it rise until it doubles in size, turn it out and “knock it back” (more kneading, until it’s getting back to the size it started, this means there won’t be huge “is something living in here?” holes in the bread), put it into your loaf-tin or whatever - we’ve used a regular oblong tin, a rectangular Pullman tin with a lid, a small glass casserole, an earthenware chicken roaster…

You can even use a clean terracotta flowerpot.

Let the dough rise again until it’s high enough to look like an unbaked but otherwise real loaf, then pop it in the preheated oven. On average we give ours 180°C / 355°F for 45-50 minutes. YM (and oven) MV.

Here’s some of our bread…

Here’s our default bread recipe - it takes about 3-4 hours from flour jar to cutting board depending on climate (warmer is faster) most of which is rise time and baking; hands-on mixing, kneading and knocking-back is about 20 minutes, tops, and less if using a mixer.

Here ( or indeed any of the other pics) is the finished product. This one was given an egg-wash to make it look glossy and keep the poppy-seeds in place; mostly we don’t bother with that or the slash down the middle, but all the extras were intentional as a “ready for my close-up” glamour shot.

I think any shop would be happy to have something this good-looking on their shelf. We’re happy to have it on our table.

Even if your first attempts don’t work out quite as well as you hope, you can always make something like this…

can we have more posts like this in future please? this is really useful and could help those who are struggling

I really need to do a Bread From Scratch video. We’ve been baking three times a week or so since 2011, and we’ve got it nailed by now. It’s easy. (And the larger the amount of flour you can buy at a time, the cheaper it gets.)

…As it happens, we’re just now out of bread, and the light’s good in the kitchen this morning, so I might as well get on with it. 😄

what-even-is-thiss:

Cooking a steak is easier than you think it is.

• Let the raw meat sit at room temperature with salt and any other seasonings on it for half an hour
• Hot pan with oil
• Sear all sides including the fat, 1-3 min per side
• Reduce heat and cook on low until it reaches the internal temp you want (for example medium, how I like my steak, is between 140-150F)
• For extra flavor melt butter in the pan with the steak and fry garlic and herbs in the butter and spoon it over the steak
• Put the steak on a cutting board and tent it with foil. Let it sit for 10 min. Finish up any other dishes while you’re waiting.
• Gnaw on steak like a starving tiger

lowspoonsfood:

cold peanut noodles!

amounts of everything are very subjective- make it as spicy or as peanut-y or filling as you want!
this takes me about 6 minutes to make, involves heat and minimal stirring, and can be made with just a kettle or microwave.
as its written here, it’s also gluten free and vegan

you need:
- one serving of noodles (rice noodles, ramen, etc)
- some peanut butter, any type
- hot water
- soy sauce
- powdered ginger
- powdered something-spicy (anything from cayenne to black pepper, to taste)
- honey, sugar, or similar
optional but recommended: green onions, bean sprouts, any veg or protein

steps:
1. cook noodles. set aside some (~1 tablespoon) of the hot water for later (or boil some more water in a kettle or pot).
2. rinse cooked noodles in cold water and set aside.
3. mix the hot water with a large spoonful (~2-3 tablespoons) of peanut butter, so that the peanut butter dissolves and becomes pour-able.
4. add powdered ginger, spice, honey, and soy sauce to the peanut butter, all to taste. i like mine very flavorful, so i use two shakes of cayenne, 3-4 shakes of ginger, 0.5 tsp honey, and approx. 0.5-1 teaspoon soy sauce (for a lighter version, begin with about half of all amounts and alter to taste)
5. chop your green onion and any veg or protein. for a single cake of ramen, a handful of toppings is enough.
6. mix your noodles, sauce, and toppings, and enjoy!